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Pork Toast
(Kanom Punk Na Moo)
1 pound ground pork
2 tablespoons minced coriander root (or chopped cilantro)
1 tablespoon minced garlic
2 stalks green onion (thinly-sliced)
1/2 teaspoon black pepper
1 tablespoon corn starch
4 tablespoons mushroom soy sauce
1/2 teaspoon sea salt
1 egg
8 slices white or wheat bread (remove crusts and cut into 4 squares)
peanut oil for deep-frying |
recipe by
Supatra Johnson 
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1. Combine ground
pork, coriander root (or cilantro), garlic, green onion, black pepper, corn starch,
mushroom soy sauce, salt, and egg in a bowl and mix thoroughly. Spread 1-2 tablespoons of
the pork mixture onto each piece of bread and line up on a cookie sheet.
2. Preheat oil to 375 degrees in a deep-fryer or wok. Deep-fry the pork toast for 6
minutes. Remove from heat and drain on paper towels. Serve with Ar Jard Sauce (see page
77).
Yield: 6-8 servings (makes about 32 pieces)
This recipe taken from "Crying Tiger: Thai Recipes from the Heart" by Supatra
Johnson. Published by Jasmine Market. (All Rights Reserved) Copyright 2004 |
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Crying Tiger: Thai Recipes from the Heart by Supatra Johnson features over 130
Thai recipes, many with photos, along with a guide to ingredients and equipment used in
Thai cooking, and a special section on Thai cooking for kids! Purchase now for $14.95 +
$2.00 shipping and handling.
To order please visit http://www.jasminemarket.com/
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